Best 2 Cinnamon Swirl Pancakes Recipes

Indulge in the delightful fusion of flavors with our tantalizing Cinnamon Swirl Pancakes. These pancakes are not just a breakfast treat; they are an explosion of taste that will elevate your brunch or dessert experience. Picture fluffy pancakes swirled with a luscious cinnamon sugar filling, creating a symphony of sweet and savory notes in every bite. Each pancake is cooked to perfection, achieving a golden-brown exterior and a soft, pillowy interior. Whether you prefer them stacked high with butter and maple syrup or adorned with fresh berries and whipped cream, these Cinnamon Swirl Pancakes are sure to become a family favorite.

Our meticulously curated selection of recipes offers variations to cater to every taste preference. The Classic Cinnamon Swirl Pancakes recipe embodies the essence of this timeless dish, featuring a simple yet irresistible combination of cinnamon and sugar. For those seeking a more decadent treat, the Maple Bacon Cinnamon Swirl Pancakes elevate the experience with crispy bacon and a drizzle of maple syrup. And for those with dietary restrictions, the Gluten-Free Cinnamon Swirl Pancakes provide a delicious alternative without compromising on flavor.

Let's cook with our recipes!

CINNAMON ROLL PANCAKES

Cinnamon Roll Pancakes image

Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!

Provided by squeeziebrb

Categories Breakfast and Brunch Pancake Recipes

Time 55m

Yield 8

Number Of Ingredients 18

Ingredients

¾ cup milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
1 ½ teaspoons vanilla extract
5 ½ tablespoons packed brown sugar
¼ cup butter, melted
1 ½ teaspoons ground cinnamon
¼ cup butter, softened
2 ounces cream cheese, at room temperature
¾ cup confectioners' sugar
½ teaspoon vanilla extract
cooking spray

Steps:

Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

Nutrition Facts : Calories 327 calories, Carbohydrate 37.9 g, Cholesterol 71 mg, Fat 18.1 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 429.9 mg, Sugar 25 g

CINNAMON BUN PANCAKES

Cinnamon Bun Pancakes image

Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 12 pancakes

Number Of Ingredients 16

Ingredients

2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted, plus more as needed

Steps:

For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

Tips:

To make the perfect pancake batter, combine the dry ingredients in one bowl and the wet ingredients in another. Whisk the wet ingredients into the dry ingredients until just combined. Avoid overmixing, as this can result in tough pancakes.
Use a nonstick skillet or griddle for cooking the pancakes. Heat the skillet over medium heat and grease it lightly with butter or cooking spray.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown.
To make the cinnamon swirl filling, combine the sugar, cinnamon, and butter in a small bowl. Spread a thin layer of the filling onto each pancake before rolling it up.
Serve the pancakes warm with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Cinnamon swirl pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a lazy weekend morning. With just a few simple ingredients, you can create a stack of fluffy, flavorful pancakes that are sure to please everyone at the table. So next time you're looking for a new pancake recipe to try, give these cinnamon swirl pancakes a try. You won't be disappointed!